Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Oxidation linked to changes in protein composition at the oil-water interface

Ann-Dorit Moltke Sørensen, Caroline Baron, Mette Bruni Let, Dagmar Adeline Brüggemann, L.R.L. Pedersen, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number5
Pages (from-to)1781-1789
Publication statusPublished - 2007

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